Sausages with apple mash

Reinvent bangers and mash with this fruity twist.

Serves 4 Prep 10 mins Cook 55-60 mins

700g floury potatoes, cut into chunks 8 Cumberland sausages

25g butter

1 onion, thinly sliced

2 tsp plain flour

250ml beef stock

2 apples (about 280g), peeled and

chopped into small chunks

3 tbsp milk 1 Cook the potatoes in a pan of boiling salted water for 15 mins until tender. Meanwhile, cook the sausages in a non-stick frying pan over a medium heat for 15-20 mins, turning occasionally, until cooked through. Remove from the pan and keep warm.

2 Add a knob of the butter and the onion to the pan, then cook for 15-20 mins until soft. Stir in the flour, then gradually add the stock, stirring to make a sauce. Simmer for 2 mins, then pour into a jug and keep warm.

3 Cook the apples in half the remaining butter for 5-10 mins until softened. Drain the potatoes and mash well with the rest of the butter and the milk. Fold in the apple, then serve with the sausages and onion gravy.

PER SERVING 513 kcals, fat 25g, saturates 11g,

carbs 52g, sugar 12g, fibre 4g, protein 23g, salt 1.8g